Culinary Arts II

The Certificate of Completion (CCL) in Culinary Arts II is designed to train students for entry-level positions in diverse food service operations. The program focuses on the preparation of casual and upscale cuisine for full-service, buffet, banquet, a la carte, and bakery operations. Students are exposed to all areas of professional food service including culinary techniques, safety and sanitation, food service management, professionalism and ethics, teamwork and communication. Students will apply their knowledge and skills in a practical dining environment. The Certificate of Completion in Sustainable Food Systems: Food Entrepreneur is embedded as a required element of the CCL. This CCL is fully embedded in the Associate in Applied Science (AAS) in Culinary Arts (3564).

Details

Field of Interest
Business, Entrepreneurialism and Management
Degree Type
Certificate of Completion (CCL)
Academic Plan
Culinary Arts II (CER)
Academic Plan Code
5363
Total credits required
33-35
Catalog Year
2025-2026
Effective Term
Spring 2026
Admission criteria

Students must meet with an Academic/Career Advisor.
Placement into college-ready level English, Reading, and Math or completion of equivalent coursework.

Notes

Students must earn a grade of C or better in all courses within the program.

Students with transfer credits must meet with an advisory to initiate a review process.

Students must obtain a Maricopa County Food Handlers Card before the start date of required courses and must maintain the card throughout the program.

What You'll Learn
  • Utilize classical and modern culinary techniques in the effective production of savory foods and baked/pastry products.
  • Apply national standards to the safe and sanitary handling of food and industrial kitchen equipment.
  • Demonstrate comprehensive procedures for front and back of house operations that address purchasing, inventory, cost controls, menu planning, nutritional guidelines, sustainability, and staffing.
  • Demonstrate professional, ethical, and sustainable behavior in the hospitality industry.
  • Apply effective critical thinking and communication skills to facilitate teamwork, customer service, and time management.
  • Compose multiple flavors, textures, and colors into food and beverage products that are marketable to the appropriate food sector and reflective of industry trends.
Career Statistics

Successful completion of this certificate may lead to employment in a variety of different occupations and industries. Below are examples of related occupations with associated Arizona-based wages* for this certificate. Education requirements vary for the occupations listed below, so you may need further education or degrees in order to qualify for some of these jobs and earn the related salaries. Please visit with an academic advisor and/or program director for additional information. You can click on any occupation to view the detail regarding education level, wages, and employment information.

Bakers
$32,450
Chefs and Head Cooks
$61,200
Cooks, Fast Food
$28,250
Cooks, Institution and Cafeteria
$33,020
Cooks, Private Household
$43,260
Cooks, Restaurant
$33,120
Cooks, Short Order
$29,240
First-Line Supervisors of Food Preparation and Serving Workers
$40,830
Food Preparation Workers
$30,400

There are additional career opportunities associated with this certificate that do not have occupational data available for Arizona at this time. These occupations are listed below:

  • Cooks, All Other

* Career and wage information provided by Pipeline AZ using data, reports, and forecasts which are generated using government data sources. Sources

Course Sequence by Term

The following is the suggested course sequence by term. Please keep in mind:

  • Students should meet with an academic advisor to develop an individual education plan that meets their academic and career goals. Use the Degree Progress Report Tool in your Student Center to manage your plan.
  • The course sequence is laid out by suggested term and may be affected when students enter the program at different times of the year.
  • Initial course placement is determined by current district placement measures and/or completion of 100-200 level course and/or program requirements.
  • Degree and transfer seeking students may be required to successfully complete a MCCCD First Year Experience Course (FYE) within the first two semesters at a MCCCD College. Courses include FYE101 and FYE103. Course offerings will vary by college. See an academic, program, or faculty advisor for details.

Full-time Sequence

Full-time status is 12 credits to 18 credits per semester.

Term 1

A sequence of suggested courses that should be taken during Term 1
Course Number Course Name Requisites Notes Credits
CUL105 Principles of Professional Cooking Critical course Gateway course 3
CUL113 Commercial Baking Techniques Critical course 3
CUL115 or
ServSafe Cert		 Food Service Sanitation or ServSafe: Food Protection Manager Certification CUL115 Only offered in Fall. 0–2
CUL119 or
CUL223		 Bakery Operations or Food Service Management Students must take either CUL119 or CUL223 (not both).
CUL119 Only offered in Fall.
CUL223 Only offered in Spring. 		0–3
CUL120 or
CUL170		 Food Costing, Purchasing and Inventory Control or Dining Room Operations I Students must take both CUL120 and CUL170.
CUL120 Only offered in Fall.
CUL170 Only offered in Spring. 		3

Term 2

A sequence of suggested courses that should be taken during Term 2
Course Number Course Name Requisites Notes Credits
CUL107 Cold Food and Breakfast Production 3
CUL115 or
ServSafe Cert		 Food Service Sanitation or ServSafe: Food Protection Manager Certification CUL115 Only offered in Fall. 0–2
CUL119 or
CUL223		 Bakery Operations or Food Service Management Students must take either CUL119 or CUL223 (not both).
CUL119 Only offered in Fall.
CUL223 Only offered in Spring. 		0–3
CUL120 or
CUL170		 Food Costing, Purchasing and Inventory Control or Dining Room Operations I Students must take both CUL120 and CUL170.
CUL120 Only offered in Fall.
CUL170 Only offered in Spring. 		3
RE Restricted Electives 3
RE Restricted Electives 3

Term 3

A sequence of suggested courses that should be taken during Term 3
Course Number Course Name Requisites Notes Credits
CUL127 or
CUL137 or
CUL217 or
CUL219		 Classical Desserts or Specialty Breads and Breakfast Pastry or Specialty Cakes or Professional Pastry Techniques 3
RE Restricted Electives 3
RE Restricted Electives 3

Restricted Electives

Students must work with an advisor to select the proper course. Courses are only offered certain terms/semesters.

A list of additional, alternative, or supplemental courses for this pathway map
Course Number Course Name Requisites Notes Credits
CUL201 International Cuisine 3
CUL203 American Regional Cuisine 3
CUL205 French Cuisine 3
CUL207 Pacific Rim Cuisine 3
CUL209 Italian Cuisine 3
CUL213 Buffet Catering 3
FON135 Sustainable Cooking 3
FON135 Sustainable Cooking 3

Part-time Sequence

Part-time status is 11 credit hours or less.

Term 1

A sequence of suggested courses that should be taken during Term 1
Course Number Course Name Requisites Notes Credits
CUL105 Principles of Professional Cooking Critical course Gateway course 3
CUL115 or
ServSafe Cert		 Food Service Sanitation or ServSafe: Food Protection Manager Certification CUL115 Only offered in Fall. 0–2
CUL120 or
CUL170		 Food Costing, Purchasing and Inventory Control or Dining Room Operations I Students must take both CUL120 and CUL170.
CUL120 Only offered in Fall.
CUL170 Only offered in Spring. 		3

Term 2

A sequence of suggested courses that should be taken during Term 2
Course Number Course Name Requisites Notes Credits
CUL115 or
ServSafe Cert		 Food Service Sanitation or ServSafe: Food Protection Manager Certification CUL115 Only offered in Fall. 0–2
CUL119 or
CUL223		 Bakery Operations or Food Service Management Students must take either CUL119 or CUL223 (not both).
CUL119 Only offered in Fall.
CUL223 Only offered in Spring. 		0–3
CUL120 or
CUL170		 Food Costing, Purchasing and Inventory Control or Dining Room Operations I Students must take both CUL120 and CUL170.
CUL120 Only offered in Fall.
CUL170 Only offered in Spring. 		3

Term 3

A sequence of suggested courses that should be taken during Term 3
Course Number Course Name Requisites Notes Credits
CUL107 Cold Food and Breakfast Production 3
CUL113 Commercial Baking Techniques Critical course 3
CUL119 or
CUL223		 Bakery Operations or Food Service Management Students must take either CUL119 or CUL223 (not both).
CUL119 Only offered in Fall.
CUL223 Only offered in Spring. 		0–3

Term 4

A sequence of suggested courses that should be taken during Term 4
Course Number Course Name Requisites Notes Credits
CUL127 or
CUL137 or
CUL217 or
CUL219		 Classical Desserts or Specialty Breads and Breakfast Pastry or Specialty Cakes or Professional Pastry Techniques 3
RE Restricted Electives 3
RE Restricted Electives 3

Term 5

A sequence of suggested courses that should be taken during Term 5
Course Number Course Name Requisites Notes Credits
RE Restricted Electives 3
RE Restricted Electives 3

Restricted Electives

Students must work with an advisor to select the proper course. Courses are only offered certain terms/semesters.

A list of additional, alternative, or supplemental courses for this pathway map
Course Number Course Name Requisites Notes Credits
CUL201 International Cuisine 3
CUL203 American Regional Cuisine 3
CUL205 French Cuisine 3
CUL207 Pacific Rim Cuisine 3
CUL209 Italian Cuisine 3
CUL213 Buffet Catering 3
FON135 Sustainable Cooking 3
FON135 Sustainable Cooking 3
Course Area Key

Gateway Course = Generally the first major-specific course in a pathway.

Critical Course = A course that is highly predictive of future success in a pathway.

Disclaimer

Students must earn a grade of C or better for all courses required within the program.

Course Sequence total credits may differ from the program information located on the MCCCD curriculum website due to program and system design.

View MCCCD’s official curriculum documentation for additional details regarding the requirements of this award at https://aztransmac2.asu.edu/cgi-bin/WebObjects/MCCCD.woa/wa/freeForm11?id=16457707.

At Maricopa, we strive to provide you with accurate and current information about our degree and certificate offerings. Due to the dynamic nature of the curriculum process, course and program information is subject to change. As a result, the course list associated with this degree or certificate on this site does not represent a contract, nor does it guarantee course availability. If you are interested in pursuing this degree or certificate, we encourage you to meet with an advisor to discuss the requirements at your college for the appropriate catalog year.

Previous Catalog Years

The pathway map presented above is for the current catalog year and is the intended pathway map for new students. All previous catalog years for this pathway map are available at the link below.

Previous catalog years for Certificate of Completion (CCL) in Culinary Arts II